2026-04-19T08:10:59Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/75942023-03-25T01:05:22Zcom_10259.4_2513com_10259.4_2512com_10259.4_106com_10259_2604com_10259.4_2516com_10259_5086col_10259.4_2514col_10259.4_2517

00925njm 22002777a 4500 dc Busto Núñez, Mª Dolores author González Temiño, Yaiza author Albillos García, Silvia María author Ramos Gómez, Sonia author Pilar Izquierdo, María Concepción author Palacios Santamaría, David author Ortega Santamaría, Natividad author 2022-07 In this study, the use of spray-drying technology for encapsulating Flavourzyme® (protease– peptidase complex) was evaluated to overcome the limitations (low encapsulation efficiency and no large-scale production) of other encapsulation processes. To the best of our knowledge, spray drying has not been applied previously for the immobilization of this enzyme. Firstly, bovine serum albumin (BSA), as a model protein, was encapsulated by spray drying in chitosan and tripolyphoshate (TPP) cross-linked-chitosan shell matrices. The results showed that the chitosan–TPP microcapsules provided a high encapsulation efficiency and better protein stability compared to the non-crosslinked chitosan microcapsules. The effect of enzyme concentration and drying temperature were tested during the spray drying of Flavourzyme®. In this regard, an activity yield of 88.0% and encapsulation efficiency of 78.6% were obtained with a concentration of 0.1% (v/v) and an inlet temperature of 130 ◦C. Flavourzyme®-loaded chitosan microcapsules were also characterized in terms of their size and morphology using scanning electron microscopy and laser diffractometry http://hdl.handle.net/10259/7594 10.3390/foods11142077 2304-8158 Chitosan Flavourzyme® Microencapsulation Protease Spray drying Tripolyphosphate Microencapsulation of a Commercial Food-Grade Protease by Spray Drying in Cross-Linked Chitosan Particles